Pot Roast with Onion Soup Mix Slow Cooker. Your slow cooker pot roast uses just 6 things you likely have around the house. It’s awesome for days when you’re running around. Pop in a raw chuck roast, toss on onion soup mix plus 4 quick helpers, and walk away. Come dinner, your kitchen smells just like Grandma’s cozy Sunday dinner. The meat gets tender and breaks apart so easy. This is a hug-in-a-bowl Midwestern pot roast—speedy for busy nights, special enough for visitors.
Serves: 6
What You Need
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3 to 4 pounds boneless beef chuck roast
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1 packet (1 ounce) dry onion soup mix
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1 can (10.5 ounces) cream of mushroom soup
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1 cup beef broth (or water)
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1 tablespoon Worcestershire sauce
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1 tablespoon olive oil (or melted butter)
How to Make Pot Roast with Onion Soup Mix Slow Cooker
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Put the raw chuck roast at the bottom of your 5- to 7-quart slow cooker. Trim off any big fatty spots if you want, or leave them—up to you.
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Pour a little olive oil over the meat’s top. This makes it stay juicy and yummy while cooking.
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Shake the onion soup mix all over the top. Let bits slide down the sides for flavor everywhere.
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Grab a bowl and blend the cream of mushroom soup, beef broth, and Worcestershire sauce. Stir till it’s pretty smooth—don’t worry if it’s not perfect.
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Pour that blend on the roast and all around it. Wiggle some under the edges if you can. No stirring needed—the meat will swim in the goodness.
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Snap on the lid. Set to LOW for 8 to 10 hours, or HIGH for 4 to 5 hours. Test by poking with a fork; it should shred super easy.
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Grab two forks and tear the roast into pieces inside the cooker. Mix it up with the tasty onion-mushroom gravy. Sprinkle salt or pepper to taste.
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Dish it out with lots of gravy on top. Want thicker gravy? Ladle out 1 cup hot juice, stir in 1 tablespoon cornstarch till smooth, add it back, and heat on HIGH 10 minutes.
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